|Publication type:||Article in scientific journal|
|Type of review:||Peer review (publication)|
|Title:||Microencapsulated Lactobacillus rhamnosus GG in whey protein and resistant starch matrices : probiotic survival in fruit juice|
|Authors:||Ying, Dan Yang|
Augustin, Mary Ann
|Published in:||Journal of Functional Foods|
|Publisher / Ed. Institution:||Elsevier|
|Subjects:||Fruit Juice; Lactobacillus rhamnosus GG; Probiotic; Encapsulation|
|Subject (DDC):||663: Beverage technology|
|Abstract:||This study compared the survival of spray dried microencapsulated Lactobacillus rhamnosus GG (LGG) added into apple juice or citrate buffer (pH 3.5) and stored at 4 or 25°C over a 5-week period. The LGG was encapsulated in matrices comprising (i) whey protein isolate (WPI) alone, (ii) WPI in combination with physically-modified resistant starch (RS) at various ratios (4:1, 1:1 and 1:4), or (iii) RS alone. All microencapsulated LGG formulations containing WPI alone or WPI in combination with RS provided better protection to LGG in apple juice and citrate buffer compared to the formulation containing RS alone. We suggest that the protection afforded by formulations containing WPI alone or in combination with RS is due to the ability of WPI to create a buffered microenvironment within the hydrated colloid particle surrounding the embedded LGG, thus insolating the bacteria from the stresses of the low pH external environment.|
|Fulltext version:||Published version|
|License (according to publishing contract):||Licence according to publishing contract|
|Departement:||Life Sciences and Facility Management|
|Organisational Unit:||Institute of Food and Beverage Innovation (ILGI)|
|Appears in collections:||Publikationen Life Sciences und Facility Management|
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Ying, D. Y., Schwander, S., Weerakkody, R., Sanguansri, L., Gantenbein-Demarchi, C., & Augustin, M. A. (2013). Microencapsulated Lactobacillus rhamnosus GG in whey protein and resistant starch matrices : probiotic survival in fruit juice. Journal of Functional Foods, 5, 98–105. https://doi.org/10.1016/j.jff.2012.08.009
Ying, D.Y. et al. (2013) ‘Microencapsulated Lactobacillus rhamnosus GG in whey protein and resistant starch matrices : probiotic survival in fruit juice’, Journal of Functional Foods, 5, pp. 98–105. Available at: https://doi.org/10.1016/j.jff.2012.08.009.
D. Y. Ying, S. Schwander, R. Weerakkody, L. Sanguansri, C. Gantenbein-Demarchi, and M. A. Augustin, “Microencapsulated Lactobacillus rhamnosus GG in whey protein and resistant starch matrices : probiotic survival in fruit juice,” Journal of Functional Foods, vol. 5, pp. 98–105, 2013, doi: 10.1016/j.jff.2012.08.009.
Ying, Dan Yang, et al. “Microencapsulated Lactobacillus Rhamnosus GG in Whey Protein and Resistant Starch Matrices : Probiotic Survival in Fruit Juice.” Journal of Functional Foods, vol. 5, 2013, pp. 98–105, https://doi.org/10.1016/j.jff.2012.08.009.
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